This quick pasta dish is a hearty side that pleases everyone. Mom and Dad like the healthy spinach and complex wild mushroom avors, while kids enjoy the cheesy gnocchi.
INGREDIENTS
1 package pre-made gnocchi (usually about 17 ounces)
Sea salt
1 tablespoon + 2 tablespoons organic extra virgin olive oil
½ large onion
3 cups assorted mushrooms
(we used shiitake, porcini, white beech, and crimini)
3 cups fresh spinach
Pinch of freshly ground nutmeg
1 package ricotta cheese (about 16 ounces)
Zest of ½ lemon
¼ cup grated Parmigiano Reggiano
DIRECTIONS
STEP ONE: READY THE GNOCCHI
In a pot of boiling salted water, cook the gnocchi until they rise to the surface (or according to the directions on the package). Drain and add 1 tablespoon olive oil with a pinch of salt, then stir the gnocchi to keep them from sticking. Set aside.
STEP TWO: VEGGIE TIME
Sauté diced onion in remaining 2 tablespoons of olive oil for 2 minutes. Add mushrooms and sauté until lightly brown. Salt the mushrooms once they're brown, then add spinach, nutmeg, another pinch of salt, and cook just until the leaves are wilted. Set aside to cool.
STEP THREE: SAY CHEESE
In a mixing bowl, combine the cooled gnocchi and vegetables with ricotta, lemon zest, and a pinch of salt.
STEP FOUR: INTO THE OVEN
Butter a casserole dish and ll with the gnocchi mixture. Sprinkle Parmigiano Reggiano on top and bake until the cheese is melted and lightly brown.

'Tis the season for sweet treats! Turn your favorite winter flavors, ginger and orange into lightly textured cake this holiday season.
INGREDIENTS
1 stick organic unsalted butter, room temperature, plus more for greasing the pan
1⁄2 cup orange marmalade, plus 2 tablespoons for garnish (see recipe at right to DIY in just 15 minutes)
1 cup + 2 tablespoons organic, unbleached flour 2 teaspoons ground ginger
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon freshly grated nutmeg
Pinch sea salt
2 teaspoons aluminum-free baking powder
1⁄2 cup turbinado sugar
2 large organic free-range eggs
1 tablespoon finely grated fresh ginger
3 tablespoons freshly squeezed organic orange juice
RECIPE
STEP 1: PREP THE PAN Preheat the oven to 375° F. Grease
a loaf pan and line the bottom with natural parchment paper. Warm 1⁄2 cup marmalade over low heat, then pour into the pan and spread evenly. Set aside to cool.
STEP 2: MIX & BEAT For the cake mixture, sift 1 cup of flour, spices, salt, and baking powder into a bowl. Beat the butter in a separate mixing bowl until pale and fluffy using an electric mixer or a whisk. Add the sugar and beat for 5 minutes until color lightens, then add eggs one at a time. Add 2 tablespoons of flour, then beat in the grated ginger.
STEP 3: FOLD & BAKE Gently fold in the dry ingredients with
a wooden spoon, followed by the orange juice. Carefully place the batter into the dish and spread evenly, so that it touches the sides. Bake for 30-35 minutes until risen and a knife poked into the center of the cake comes out clean.
STEP 4: TOP THE CAKE Let the cake cool for 10 minutes, then run a knife around the edges and carefully turn it over onto a serving plate. Warm the 2 tablespoons marmalade, pour over the cake, and spread evenly to the edges. Serve with Chantilly or vanilla custard, if desired.

This unique roasted grain lends an indescribable avor to savory lamb. Garnished with green peas, crunchy nuts, and accompanied by creamy yogurt sauce, this main dish is exotic and guilt-free.
INGREDIENTS - Serves 8-10
10 organic lamb shanks
2 large onions (1 for lamb and 1 for freekeh)
2 bay leaves
10 whole peppercorns
Sea salt
2 cups freekeh
4 tablespoons + 3 tablespoons organic extra virgin olive oil
2 tablespoons + 1 tablespoon organic butter
1 cup frozen organic peas, thawed
½ cup pine nuts
½ cup Marcona almonds, toasted
Handful chopped parsley for garnish
INGREDIENTS FOR THE YOGURT SAUCE
3 cups plain organic yogurt (European-style or regular; Greek is too thick)
Sea salt
¼ clove garlic, crushed
1 tablespoon dried mint leaves
1 large organic cucumber, seeded, and chopped
STEP ONE: MIX IT UP
Mix all yogurt sauce ingredients in a bowl and chill while you prepare the freekeh.
STEP TWO: SIMMER THE SHANKS
Place lamb shanks in a pot and ll with cold water to cover. Chop one onion in large pieces and add to the pot, along with bay leaves, peppercorns, and salt. Bring to a boil, then simmer partially covered
until meat is tender, about one hour. Set meat aside. Strain liquid and reserve for later.
STEP THREE: FIX THE FREEKEH
Rinse the freekeh at least three times, until all dirt is removed and the water left behind has no trace of soil. Drain and set aside. Dice the second onion and saute on medium-low heat in 4 tablespoons olive
oil and 2 tablespoons butter until translucent. Add washed freekeh and toast for 2 minutes, stirring occasionally. Pour in 3 cups of the strained lamb stock and add salt sparingly (the stock is already salted). Bring to a boil, then cover and simmer on low heat until all liquid has been absorbed and grains are tender but still have a little bite. Let sit covered ten minutes, then u with a fork.
Note: Depending on the freekeh used, it may require
extra liquid toward the end of cooking. Reheat the lamb
stock and add ½ cup at a time, allowing it to absorb
completely before adding more, if necessary.
STEP FOUR: GO NUTS FOR GARNISH
Heat 3 tablespoons olive oil and 1 tablespoon butter over medium heat and toast the pine nuts until golden. Remove nuts and set aside. Sauté the peas in the same pan, then add pine nuts and almonds to heat through. Plate the freekeh with the meat on top. Garnish with peas, parsley, and nuts, pouring the oil and butter mixture over everything. Serve with the bowl of yogurt sauce.

A multi-cultural celebration of delicious flavors and textures, this is not your ordinary weeknight meal. The colorful and fragrant stung makes this chicken the star of the table.
INGREDIENTS
4 organic boneless, skinless chicken breasts
Sea salt
Freshly ground black pepper
1 cup couscous
1¼ cups organic low sodium chicken stock or vegetable stock
2 tablespoons + 2 tablespoons organic extra virgin olive oil
½ cup kalamata olives
¼ cup sundried tomatoes (store bought or see how to make your own at right)
½ cup chopped parsley
Zest of ½ lemon
Squeeze of lemon juice
1/3 cup crumbled organic feta cheese
DIRECTIONS
STEP ONE: COOK THE COUSCOUS
Heat chicken stock and add a pinch of salt. Check the couscous package for the recommended amount of liquid. Pour warm stock over couscous, and cover for 5 minutes. Flu with a fork. Add 2 tablespoons of olive oil when cool.
STEP TWO: MAKE A POCKET
Lay a clean chicken breast on a cutting board with the thick side facing you. Make a pocket in the thickest area of the breast by slicing horizontally while you put pressure on the top of the chicken with
your palm. Only slice ¾ of the way to the edge—you aren’t fully butterying the chicken, only leaving a small pocket in which to put the stung. Season the chicken lightly inside and out with salt and pepper. Repeat with each of the four chicken breasts.
STEP THREE: THE STUFFING
In a mixing bowl, combine the couscous, olives, sundried tomatoes, lemon zest, lemon juice, feta cheese, and a pinch of salt with a fork to avoid mashing the soft couscous. Set aside half of the couscous mixture for plating before you begin stuffing the chicken, to avoid cross-contamination. Place roughly 2 tablespoons of stung into each chicken breast and close the pocket around it. For extra security, close the opening with a toothpick (optional). Don't be tempted to overstuff!
STEP FOUR: BROWN, THEN BAKE
Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet. Sauté the stued chicken breasts with the thick side facing down until they are golden. Don't attempt to ip! Place the skillet in the oven and bake until cooked through (about 20-25 minutes). To serve without losing your filling, put a plate face down over the top of the skillet and ip it over to reveal the brown side of the chicken. Be sure to remove any toothpicks if you used them. Serve each piece of chicken with the reserved couscous.

This fresh, refreshing dessert is the perfect ending to an Asian-infused dinner, as seen in the February Issue of FEMME ROUGE Magazine!
Full Recipe: Matcha Green Tea Panna Cotta
1 cup organic heavy cream
1 cup organic low fat milk
1 teaspoon sugar
3 tablespoons organic matcha
green tea powder
½ envelope gelatin
In a saucepan, whisk together cream, milk, and sugar over medium heat. When the milk starts to simmer, whisk in the green tea powder and the gelatin. Once completely dissolved, take it off the heat. Pour through a strainer into a measuring cup to remove any clumps. Let it cool for 5 minutes, and then fill wine glasses three-quarters of the way full with the mixture. Refrigerate until chilled.
Top with caramel sauce before serving and enjoy!

Here's a leaner approach to Thanksgiving dinner: turkey legs and breasts roasted over a bed of root vegetables with a little kick of Cajun seasoning.
INGREDIENTS
Organic turkey parts (any combo of drumsticks, thighs, and breasts that makes enough servings to feed your guests)
One of each organic root vegetable:
Parsnip, Yukon Gold potato, Yucca,Turnip, Carrot, Sweet potato
1 cup winter squash
2 onions
1 leek, white parts only
1⁄2 cup organic extra virgin olive oil Organic, salted butter
Sea salt
Organic Cajun seasoning
2 tablespoons organic, unbleached flour 3 sprigs fresh rosemary
2 bay leaves
RECIPE
STEP 1: LIGHT THE FIRE Preheat the oven to 400° F.
STEP 2: PREP THE VEGGIES Remove seeds from the squash, then peel and cut all vegetables into large chunks. Slice onions and white parts of leek into large pieces.
STEP 3: ADD SEASONING Spread cut vegetables in a single even layer in a baking tray to allow everything to brown. Add rosemary and bay leaves. Season with
salt to taste, several teaspoons of Cajun seasoning (depending how spicy you like it), and a few tablespoons of oil. Toss to coat evenly. If you have extra vegetables, make a second tray and cook according to instructions below, or until all vegetables are tender.
STEP 4: TURKEY TIME Season turkey pieces with salt and Cajun seasoning. Sprinkle flour evenly over turkey, then add some oil and massage it into the meat. Place turkey on top of the root vegetables and add a pat of butter on each piece of meat.
STEP 5: BROWN FIRST SIDE Roast at 400°, uncovered, about 30-40 minutes, until the top turns golden brown. Pull the dish out of the oven. Stir the vegetables and turn each piece of turkey, adding another pat of butter on top.
STEP 6: FINISH ROASTING Return the dish to the oven. Continue to crisp this side of the turkey. Once it is brown, turn the heat down to 350° and continue roasting until done. Check the temperature with a meat thermometer to ensure the center of the turkey is at least 165°. You can also steal a piece for yourself and poke a sharp knife into the meat to look for any remaining pink that tells you it needs more time.
STEP 7: SERVE IT UP Serve family style on a platter with the root vegetables underneath in one layer and
the roasted turkey pieces on top. Garnish with extra rosemary sprigs. The juices released by the turkey not only keep the vegetables moist during roasting, but they also make an excellent light gravy to drizzle over everything when serving.

High protein health food isn't always about meat. In fact, this delicious dish contains 17 grams of protein per serving. In the Levant countries it is enjoyed as a nutritious main or versatile side dish.
INGREDIENTS - Serves 8-10
2 cups brown lentils
1½ cups bulgur wheat (look for #2 on the package, which denotes medium grain)
3 cups water
1 large onion
½ cup organic extra virgin olive oil
Sea salt
STEP ONE: LOVE YOUR LENTILS
Rinse lentils several times until no soil is left behind. Drain and add to a large pot with water. Bring to a boil, then reduce to a simmer and cover.
STEP TWO: BRING ON THE BULGUR
Rinse bulgur wheat thoroughly, as with the lentils, and drain. When lentils are three-quarters of the way done (still al dente), add bulgur wheat and season with salt. Cover the pot and continue cooking until
all the liquid is absorbed. Add hot water ½ cup at a time, if necessary, to allow the pilaf to become tender. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.
STEP THREE: FRY UP SOME GARNISH
Slice the onion thinly. Sauté in olive oil on medium heat until brown and crispy, but not burnt. Pour the contents of the pan over the pilaf and serve.

Do you get separation anxiety when your phone isn't on hand at all times? Catherine Steiner-Adair stresses that as a parent you need to be a role model when it comes to breaking your family's technology dependence.

Catherine Steiner-Adair sums up her idea's and tips on how to control the role technology has in your household and every day life. Parents, don't be a hypocrite when it comes to becoming a role model with technology at home. Spend quality time as a family and away from screens.

Catherine Steiner-Adair helps us conquer the battle against a child's technology addiction. Make sure your child is involved in quality bonding while spending time with their friends and family by getting them out from behind a screen.

This decadent dessert is made with milk rather than cream, so can you have less on the hips and enjoy more on the lips! It's a specialty of Catalan cuisine in Spain and we just had to make it after returning from a trip to Barcelona.
INGREDIENTS
2 cups organic whole milk
Strip of organic lemon peel
1 stick cinnamon
3 large organic pastured egg yolks (use 4 if yours are small)
3 tablespoons organic cane sugar plus more for topping
2 tablespoons cornflour
Sliced strawberries, mint leaves, and powdered sugar for garnish
DIRECTIONS
STEP ONE: ADD AROMATICS
Gently heat milk in a small saucepan with lemon peel and cinnamon. Bring to a simmer, stirring often to avoid burning. Remove peel and cinnamon.
STEP TWO: CAREFUL COMBINATION
Meanwhile, whisk the egg yolks with the sugar and cornflour until smooth. Pour a few tablespoons of the hot milk into the eggs and whisk to temper them. Add a bit more milk and repeat, then transfer the tempered egg mixture to the saucepan of milk and place over low heat. Whisk continuously for several minutes, until it begins to thicken and coats the back of a wooden spoon. Remove from the heat. If you tempered well and the mixture is smooth, pour directly into individual bowls or ramekins. If you have any clumps, pass the mixture through a sieve before filling into the ramekins.
STEP THREE: CHILL, BURN, AND SERVE
Chill in the refrigerator for at least 1 hour. Before serving, sprinkle a spoonful of sugar evenly over the surface of each serving and caramelize using a kitchen torch—we found that doing this under the broiler doesn’t work nearly as well. Garnish the cremas with sliced strawberries, fresh mint leaves, and powdered sugar.

While mothers are the undisputed queens of comfort food, we decided to give this classic dish a modern, healthy update. Our taste testers were delighted with the moist texture from the tomato sauce (an improvement from sugary ketchup) and the rich avor of high quality beef without any breadcrumb filler. Baked with vegetables on top, this meatloaf comes with its own nutritious side dish for a complete meal.
INGREDIENTS
2 medium onions
Handful at leaf parsley
1 pound organic, grass-fed lean ground beef
1 teaspoon sea salt
3 tablespoons organic extra virgin olive oil
2 tablespoons + ¾ cup crushed tomatoes
3 medium Yukon gold potatoes
1 green pepper
2-3 medium tomatoes
DIRECTIONS
STEP ONE: MIX THE MEAT
In a mixing bowl combine the diced onion, parsley, ground beef, salt,
olive oil, and 2 tablespoons crushed tomatoes with your hands until
all ingredients are evenly distributed.
STEP TWO: FILL THE DISH
Drizzle some olive oil into a medium casserole dish to keep the
meatloaf from sticking. Press the meat mixture into the dish in an
even layer, about 1½ inches thick. Top with the sliced vegetables
in layers, salting each layer lightly as you go. Add ¾ cup crushed
tomatoes, season with a pinch of salt, and stir into the vegetables to
coat them.
Note: If you like your meatloaf extra moist, add a thin layer of crushed
tomatoes onto the meat mixture before adding the vegetables.
STEP THREE: INTO THE OVEN
Place the dish into the preheated oven and bake for about a half hour.
Stir the vegetables on the top to prevent burning, then return to the
oven for about another half hour, or until the vegetables are tender
and the meat is cooked through. Slice meatloaf into squares and
serve with vegetables on top next to rice, bread, or salad.